SLOW COOKER CARIBBEAN CURRIED CHICKEN

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 8½ HOURS

8 3

1 2 2 bone-in skin-on chicken drumsticks and/or thighs (about 1 kg) yellow-fleshed potatoes, peeled and cut in 1-inch chunks onion, sliced green onions, sliced cloves garlic, sliced 3 tbsp Madras curry powder

2 tbsp vegetable oil

2 tbsp chopped cilantro, divided

1 tbsp chopped fresh thyme

1 tsp salt

¼ tsp pepper

1 cup sodium-reduced chicken broth 2 tbsp all-purpose flour

1 tbsp lemon juice

In slow cooker, combine chicken, potatoes, onion, green onions, garlic, curry powder, oil, half of the cilantro, the thyme, salt and pepper; stir in broth. Cover and cook on low for 8 hours.

Using slotted spoon, transfer chicken to large bowl; let cool slightly. Meanwhile, whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.

Remove skin and bones from chicken; chop or shred meat into bite-size pieces. Gently stir into slow cooker; stir in lemon juice and remaining cilantro.

PER EACH OF 8 SERVINGS about 354 cal, 19 g pro, 23 g total fat (6 g sat. fat), 19 g carb (3 g dietary fibre, 2 g sugar), 85 mg chol, 446 mg sodium, 613 mg potassium. % RDI: 4% calcium, 19% iron, 4% vit A, 28% vit C, 11% folate.